Ajvar Sauce (Balkan Red Pepper and Eggplant Sauce)

Ingredients ({{ checkedCount }}/4)

• 2 kg red capia pepper and 2 eggplants (roasted, peeled)
• 4 cloves of garlic (crushed)
• Half a glass of extra virgin olive oil
• 1 tablespoon apple cider vinegar and salt

Method

1. 1

   Clean the seeds of the roasted peppers and eggplants and put them in a food processor or chop them finely.

2. 2

   Heat the olive oil in a wide-bottomed pot and add the vegetable puree.

3. 3

   Roast over low heat, stirring constantly, for about 1 hour until the water is completely absorbed and it reaches a thick, jam-like consistency.

4. 4

   Add vinegar and salt and put into jars or consume warm.

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